Hearty Plant Based Chili with a Kick

 

• 1 - 12 oz. package raw Impossible ground meat
• 2 links raw hot Italian Beyond sausage
• 1 medium red onion, chopped
• 3 small carrots, peeled and chopped
• 1 red bell pepper, seeded & chopped
• 1 green bell pepper, seeded & chopped
• 1 yellow bell pepper, seeded & chopped
• 2 jalapeño peppers, seeded & minced
• 4 cloves  garlic, minced
• 2 tbsp. chili powder
• 2 tsp. cumin
• 2 tsp. coriander
• 2 tsp. paprika
• 1 tsp. cayenne pepper
• 3 bay leaves
• 1 - 28 oz. can crushed tomatoes
• 2 cups reduced sodium vegetable broth
• 1/4 cup apple cider vinegar
• 1 - 15 oz. can navy beans, rinsed & drained
• 1 - 15 oz. can black beans, rinsed & drained
• 1 - 15 oz. can kidney beans, rinsed & drained

Heat a stockpot over medium heat and spray with avocado oil spray.  Add the onion, carrots, bell peppers, jalapeños and garlic.  Cook until starting to soften, about 8 minutes.

Crumble the raw burger and sausages into the pot with the veggies, breaking it up with a wooden spoon.  Saute until meat is fully cooked through, stirring occasionally.  

Stir in the chili powder, cumin, coriander, paprika, cayenne and bay leaves and mix well.  Add the crushed tomatoes, broth and vinegar and stir to combine.  Bring to a boil and then reduce heat to a simmer.  

Add the beans, stir to combine, and allow to simmer uncovered for 30 minutes.

Serve with a dollop of plant based sour cream and a sprinkling of plant based shredded cheese.  Enjoy with crispy tortilla chips.  YUM!

Yields 6 servings.